Rainbow Cupcake Recipe
Ingredients
Cupcakes
- 125 g butter
- ⅔ cup castor sugar
- 2 eggs
- 1 teaspoon vanilla essence
- 2 cups self raising flour
- ¼ cup milk if mixture is too thick add more milk
- food colouring as many colours as you want (I use 6)
Icing
- 125 g butter
- 2 cups icing sugar
- 1 Tbs milk add more milk if needed
Instructions
Cupcake method
- Preheat oven to 180 degrees Celsius
- Line a tray of 12 cupcakes
- Cream the butter and sugar
- Add eggs and vanilla and beat again
- Add flour and milk and mix gently
- Add more milk if needed
- Divide batter into bowls to colour (I use 6 colours)
- Add one teaspoon of each colour into each cupcake case. Dont worry about smoothing them out.
- Once they are full, bang the tray on the bench a few times to remove their air and put them in the oven to bake.
- Remove them when they are ready and let them cool
Icing method
- Beat the sugar until white (3-5 minutes)
- Add icing sugar and beat til combined
- Add milk until you reach desired consistancy.
- Add colour if you want. I normally leave it white.
- Ice cupcakes once they are cold. I decorate them with a freckle.